Doheny Pisco Punch
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Collins glass
- Ice: Ice in the glass
- Garnish: Mint sprig & pineapple slice
- ABV: 11%
Ingredients
- Mint leaves — 12 fresh
- Pineapple juice (fresh pressed) — 1½ oz (45 ml)
- BarSol Mosto Verde Italia Pisco — 2 oz (60 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
- Vanilla sugar syrup — ¼ oz (7.5 ml)
- Angostura Aromatic Bitters — 1 dash
- Thomas Henry Ginger Beer — Top up with
How to make it
- Lightly MUDDLE (just to bruise) mint in base of shaker.
- Add next five ingredients, SHAKE with ice and strain into ice-filled glass.
- TOP with ginger beer.
A refreshing cocktail with pisco punch and pineapple juice.
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